So forgive me being the the great unwashed when it comes to lever's but if I want to understand more. So when the handle is pulled down it puts line pressure on the the puck for a presoak of how ever long i want, then moving the handle up forces water through puck using pressure from springs which are calibrated? Is there even an instant when pressure is reduced from line pressure to 0, or even a slight vacuum, while moving the handle to the up position?

Yes i have a reason for leaving SCG off my list, yes it is my opinion, yes it is subjective as opinions are by definition, no don't start a flame war because you disagree.

My Faemina is a home spring lever espresso machine. I can tell you a bit about how it works, which is a bit different than some of the others. It features an ingeniously designed two part piston, which basically allows for a mechanical pre-infusion. Basically you only need to pull the lever about an inch for the piston halves to separate and allow water to gravity feed down into the brew chamber. Pulling down the lever completely will load the spring. When you release the lever the spring provides the brew pressure in a declining profile, beginning at about 6 bar and decreasing from there. This provides amazing layered shots which I much prefer over pump machines. My pump machine lies forgotten in the corner. Once you go lever you never go back.

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